1 pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
½ cup water
¼ cup oil
2 eggs
1 cup grated carrots (optional)
½ cup chopped pecans
1 teaspoon cinnamon
¼ teaspoon nutmeg
Topping
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
Heat oven to 350◦F. Grease or line 12 muffin cups with paper baking cups. In large bowl, combine all muffin ingredients. Stir 50 to 75 strokes or until dry mix is moistened. Fill greased or lined muffin cups ¾ full. In small bowl, combine all topping ingredients; sprinkle evenly over batter.
Bake at 350◦F for 20-30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan. Cool completely on wire rack. Wrap tightly with plastic wrap; store in refrigerator. 12 Servings.
HIGH ALTITUDE: (ABOVE 3500 FEET) Add ¼ cup flour to dry mix. Bake at 375◦F.
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